MARCELLA HAZAN'S TOMATO SAUCE WITH ONION & BUTTER
Steps:
- Put canned tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
- Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
- Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.
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